What ingredients do I need to make pumpkin bread from scratch?

To make pumpkin bread, you will need all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves for the dry mix. The wet ingredients include 100% pure pumpkin puree, sugar, eggs, and either butter or oil. Some recipes use oil to keep the bread moist longer. Avoid pumpkin pie filling as it contains added spices and sweeteners. Measuring ingredients accurately and using fresh spices will help achieve the best flavor and texture.

How can I tell when my pumpkin bread is fully baked?

Pumpkin bread is done when it has risen to a dome shape and a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached. You can start testing about 10 minutes before the end of the baking time. The edges and top should have a golden brown color. If the tester shows wet batter, continue baking and test again every 5 minutes. Don’t open the oven door frequently, as it can cause the bread to collapse.

Can I make pumpkin bread gluten-free or substitute ingredients?

You can try using a 1:1 gluten-free flour blend in place of all-purpose flour; many readers have had success with this substitution. For moisture and texture, you may substitute oil for butter. Homemade pumpkin puree works well but should be drained or blotted to remove extra moisture to avoid sogginess. Additionally, milk can replace orange juice, and chocolate chips can be swapped with nuts or left out for a plain version.

What is the best way to store pumpkin bread to keep it fresh longer?

Pumpkin bread should be cooled completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3–4 days. For longer storage, refrigerate the bread for up to a week or freeze it wrapped securely in foil or freezer wrap for up to 3 months. To serve after freezing, thaw it overnight in the refrigerator and warm slices briefly in the microwave.

What pan and oven settings work best for baking pumpkin bread?

Use a 9x5-inch aluminum loaf pan for even heat distribution and quick cooling, which helps prevent overbaking edges. Place the oven rack in the lower third position to avoid the top browning too quickly. Bake at 325°F (163°C) for about 65 to 75 minutes. Ovens vary, so start checking doneness at 60 minutes. If your oven tends to run cool, you can bake at 350°F (177°C), but monitor closely to prevent burning.

Pumpkin Bread Recipe Without Mixer Moist And Easy To Make

Ingredients

– 2 cups (approx. 240g) all-purpose flour, spooned into measuring cup and leveled

– ½ teaspoon salt

– 1 teaspoon baking soda

– ½ teaspoon baking powder

– 1 teaspoon ground cloves (adjust between ¼ and ½ teaspoon for milder flavor)

– 1 teaspoon ground cinnamon (or up to 2 teaspoons for stronger spice)

– 1 teaspoon ground nutmeg (can substitute with pumpkin pie spice)

– 1½ sticks (¾ cup or 170g) unsalted butter, softened (or substitute with ½ cup/120ml vegetable oil for extra moistness)

– 2 cups (400g) granulated sugar (optionally reduce by half for less sweetness)

– 2 large eggs, at room temperature

– 1 (15-oz or 425g) can 100% pure pumpkin puree (not pumpkin pie filling)

– Optional: 2/3 cup (120g) semi-sweet chocolate chips

– Optional: ¼ cup chopped walnuts

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Instructions

1: Preheat oven to 325°F (163°C). Position the oven rack in the middle. Grease two 8×4-inch loaf pans generously; dust with flour or use baking spray with flour. Alternatively, use a 9×5-inch loaf pan.

2: In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg until well combined. Set aside.

3: In a large bowl or mixer, beat the softened butter and sugar on medium speed until just combined and crumbly.

4: Add eggs one at a time, beating well after each addition, then continue beating until the mixture is light and fluffy.

5: Beat in the pumpkin puree. The mixture might appear grainy or slightly curdled, which is normal.

6: On low speed, gradually add the flour mixture until just blended; do not overmix to keep the bread tender.

7: If using, fold in chocolate chips or nuts gently.

8: Pour batter evenly into the prepared pans and smooth the tops.

9: Bake for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

10: If browning too quickly, loosely cover with foil halfway through baking.

11: Remove pans from the oven and allow the loaves to cool for about 10 minutes in the pans before transferring to a wire rack to cool completely.

Last Step:

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Notes

🛢️ Use unsalted butter for richer flavor, but substitute vegetable or coconut oil for extra moistness.
🧂 Fresh spices enhance flavor greatly; adjust spice levels to taste.
🍊 Adding a splash of orange juice or milk can introduce subtle flavors and extra moisture.

Author: Brandi Oshea
Prep Time: 20 minutes
Cooling Time: 10 minutes
Cook Time: 65 minutes
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 166
Sugar: 17g
Sodium: 117mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 31mg